Suzma ( turkmen . Süzme , azerb. Süzmə , kaz. Sүzbe , kyrgyz. Sүzmө , uzb. Suzma , uig. Sүzma ) is a fermented milk product. It is made by removing serum from ayran ( katyka ). Ayran is poured into a cotton bag and suspended. Serum seeping through the tissue drains [1] . The white mass remaining in the bag resembles kale ( cottage cheese ) in appearance [2] .
See also
- Greek yogurt
Notes
- ↑ Pokhlebkin, 1983 .
- ↑ Pokhlebkin, 2015 .
Literature
- Pokhlebkin V.V. Suzma // Culinary Dictionary. - M .: E, 2015 .-- S. 342—343. - 456 p.
- Pokhlebkin V.V. Suzma // National cuisines of our peoples. - M .: Light and food industry, 1983. - S. 287. - 304 p.